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Slaughter practices of different faiths in different countries

  • Aghwan, Zeiad Amjad (Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali) ;
  • Regenstein, Joe Mac (Department of Food Science, Cornell University)
  • Received : 2018.12.26
  • Accepted : 2019.05.15
  • Published : 2019.05.31

Abstract

This paper reviews many aspects of ritual and traditional slaughter methods used to produce meat for human consumption in different countries. Undoubtedly, meat is an important source of nutrients that are essential for human health. The global meat market has become increasingly interested in Islamic halal and Jewish kosher slaughter, in particular because of potential market opportunities. The requirement for unstunned slaughter or reversible pre-slaughter stunning makes religiously-based methods of animal slaughter unique. This study suggests a simple framework for a halal and tayyib meat supply chain for the Muslim community that also maintains meat quality and wholesomeness from farm to table as a model for the religious slaughter of animals.

Keywords

Halal;Jhatka;Kosher;Non-stunned slaughter;Reversible stunning

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